Bok Choy and Chicken Soup

Ingredients

• 4 cups low-sodium chicken broth
• 2 cups water
• 2 stalks celery, thinly sliced (about ½ cup)
• 4 scallions, thinly sliced, white and light-green parts separated
• 2 cloves garlic, thinly sliced
• 1 1-inch piece ginger, peeled and julienned
• 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
• 1 pound boneless skinless chicken-breast halves
• 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into ½-inch pieces, leaves left whole
• ¾ teaspoon fish sauce
• Coarse salt
• Lime wedges, for serving

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